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Cranachan raspberry cake
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Total Time:
1 hour 10 minutes
1 hour 10 minutes
Seasonally versatile cake using frozen berries for year-round enjoyment.
Ingredients:
- 150 g butter softened
- 50 g brown sugar
- 3 large free-range eggs
- 100 ml Scottish honey
- 50 ml whisky
- 250 g self-raising flour
- 50 g Scottish oats
- 250 g frozen raspberries
- 100 g granola
Instructions:
- Prepare a 20cm cake tin by lining the base with baking paper. Preheat your oven to 180°C/gas 4. Cream together the butter and sugar in a large bowl until fluffy, then mix in the eggs, honey, and whisky. If the mixture curdles, simply add a small amount of flour. In a separate bowl, sieve the flour and then combine with oats. Gently fold the flour mixture into the butter mixture, and transfer half of the batter into the cake tin. Add a layer of berries, followed by the remaining batter. Sprinkle granola on top, then bake for 20 minutes. Reduce the oven temperature to 170°C/gas 3 and continue baking for 40 to 50 minutes, or until a skewer inserted comes out clean. If the granola begins to brown too quickly, cover with foil. Allow the cake to cool slightly on a wire rack before serving.